Pineapple and Pearls

With oversized Champagne bottles, velvet dinner jackets, and balloons galore, Chef Aaron Silverman’s Pineapple and Pearls focuses on playful reverie; the upbeat mood rings closer to a New Year’s Eve party, and guests are encouraged to dress to impress. Dinner is a noticeably condensed affair, punctuated with potent surprises like tableside absinthe cocktails and truffle-infused amaretto warmed over candlelight. Everything comes with a story, and the approachable staff is happy to tell these tales. The equally friendly sommelier is always at the ready with terrific suggestions to pair with dishes like marinated tuna with compressed watermelon and the feather-light gnocchi with rich parmesan cream.

The room is staged like a nightly party, balloons, velvet jackets, and theatrical drink service. The format is intentionally condensed, a four-course menu with choices, extra "gift" bites, and staff who keep the mood celebratory while keeping technique tight.

Luxury meets mischief: caviar as a recurring flourish, seafood that likes fruit and acid, and comfort-food forms pushed upscale. Drinks are part of the cooking, with tableside moments like absinthe service and warm, truffle-scented cocktails.

A high-energy four-course dinner built around choices each course, with bonus bites and drinks woven in. Expect celebratory touches, Champagne on arrival, cocktails, and a playful, fast-moving progression.